Happy Saturday! This morning I wanted to show what fresh side looks like before it’s cooked then after its cooked. I am surprised that a lot of people have never heard of it. It is fresh pork side bacon that hasn’t been cured with any flavors like hickory smoke ECT. I love using it because you can use it so many ways. When I was growing up my family in the fall and winter butchered. We always had fresh side, smoked bacon, bacon squares and salt pork ham hocks, and slab bacon to name a few. My gran pappy had a smoke house where they smoked the meats, after all these years I can, in my minds eye remember the delicious smells that was in that old smokehouse. Now days we have electric, gas, and charcoal smokers. Mine is electric. I miss having the fresh farm eggs. Better flavor and beautiful color on the yolks. Once in awhile someone will advertise fresh farm eggs. My son lives in Nebraska and he has honey bees. Aww fresh honey right from the hives, with lots of butter on a homemade biscuit! Nothing would taste better for breakfast. I’ve not tasted his yet. They do have fresh raw honey in our area. Today I will be sharing the frittata recipe as seen in the post. If you’ve tried any of the recipes I shared or will be sharing please Like, share, and comment and give me feedback. I will be sharing some videos also. You all have a wonderful week end. I will be doing what I love….Cooking. Jeri